Eubacteria

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Structure1 - Rigid cell wall: provides shape & protects cell

2 - No membrane-bound organelles = prokaryotes (do have ribosomes)

3 - Plasmids: (circular loops of DNA) and one simple chromosome

Structure4 - Capsule: thick, protective layer many harmful bacteria have this to protect them from being digested by the hosts body fluids ex: bacteria that cause pneumonia and syphillis

5 - Other: flagella (tail for movement), pili (hairs used for attachment), and endospores

Structure

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Nutrition• Most are consumers - cannot make own foodSaprobes: feed on dead organisms (organic waste); important in soilParasites: absorb nutrients from another living organism (host)

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Nutrition

Mutualism: lives on or in another organism and both benefit; ex: intestinal bacteria and nitrogen-fixing bacteria

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Respiration

• Obligate aerobe - requires oxygen for cellular respiration

ex: bacteria that cause throat & lung infections such as TB

• Obligate anaerobe - does not use oxygen & may be harmed by it

ex: tetanus (deep puncture wound)botulism

Respiration

• Facultative bacteria - can get energy using oxygen (cellular respiration) or by fermentation if oxygen is not available

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Reproduction• Asexual - binary fission

-bacterial cell duplicates DNA & divides into two identical new cells

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Reproduction• Sexual - conjugation

-bacterial cell transfers its chromosomes

to another cell through a bridge-like structure called a pilus = genetic recombination “variety”

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Growth Requirements1 - temperature range

(most 79 - 100 degrees F)

2 - moisture(most are 90% water)

3 - darkness(sulight dries out & slows growth/ UV

light damages DNA)

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Growth4 - food

(variety - almost anything with carbon such as sugar, fat, protein, or blood)

*some can metabolize inorganic material or even toxic substances

5 - correct oxygen requirements

Vocabulary Term

• Endospore - structure that forms when conditions are unfavorable (too dry, no food, etc.) - “hibernation state” - no reproduction occurs

*some have lasted ~ 50 years in this state

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Controlling Bacterial Growth

-Refrigeration/Freezing-Canning (no oxygen)-Salt Curing-Dehydration-Radiation-Chemical Preservatives-Antiseptics

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Importance to Life-Nitrogen fixing: found on plant roots,

these bacteria convert free nitrogen into compounds that plants can use = natural fertilizer

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Importance to Life-Food preparation: dairy products, pickles, olives, sauerkraut

-Alcohol fermentation: producing beer & wine

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Importance to Life-Aid digestion

-Leather tanning: softens the hide

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Importance to Life-Vaccines: use killed or weakened strains

of bacteria & inject them into organisms so that antibodies are produced

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Importance to Life-Wrinkle treatment: Botox

-Genetic engineering: human hormones such as insulin, oil-eating bacteria, insect resistance in plants, digestion of toxic substances like DDT, etc.

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Harmful Bacteria

• Cause disease• Spoil food

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Types of Food Poisoning• Botulism

-produces exotoxin (toxin produced by the bacterial cell during metabolism) which is harmful to humans

-Usually found in improperly canned foods

-Symptoms include dizziness, double vision, breathing difficulty & potentially, death

Types of Food Poisoning• Botulism

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Types of Food Poisoning• Staphylococcus

-Usually found in improperly stored meat, fish, & dairy products

-Symptoms include vomiting & cramps

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Types of Food Poisoning• Salmonella

- Usually caused by infected food handlers and found in food types such as eggs, sausage, ground meats, or custards

-Symptoms include vomiting, cramps, diarrhea, aches & fever

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Types of Food Poisoning• Salmonella

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Food Poisoning Prevention1. Sanitary food handling techniques2. Sterilization (canning)3. Pasteruization4. Refrigeration/Freezing5. UV radiation

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